Brown rice is a complex carbohydrate that provides 15 essential nutrients, including B-vitamins, niacin and potassium. Whole rice is milled minimally to remove the husk to get the brown rice. The brown rice is processed further to remove the bran and most of the germ layer and polished still further to get white rice. Polishing removes the layer that is filled with health-supportive, essential fats that make rice highly susceptible to oxidation. Though this extends the shelf life of the product, the resulting rice is simply a refined starch that is largely deprived of its original nutrients. Eating brown rice:
June 26, 2010 at 2:37 am
My husband always chooses noodles over rice, he says rice is tasteless. He agreed to try your organic long grain brown rice but knew he wouldn't like it. He ate two heaping servings under beef burgundy and declared it delicious! He's big on bargain prices and even tho this is more costly than regular white rice he still agreed to me buying more. He said buy it until cap and trade, the VAT tax or Obamacare payments begin, then we'll probably be eating that little bug that resembles rice.